Sunday, December 7, 2008

Flan


I love flan.

The first time I made flan was about 9 years ago when we lived in Monterey. I didn't ask anyone if they would like some. I just made it, figuring everyone must like flan because I like flan. Then I discovered nobody who came to our party that night liked flan, so I ended up with a lot of extra to eat on my own.

Due to the level of effort involved and the fact that not many people besides me want to eat it, I haven't made it much since then. Much to my surprise though, the members of our church home group all claimed to like flan. So I decided to treat them to a batch of flan for our church dessert get-together Saturday evening.

The recipe I use came from Dali's restaurant in Somerville, Mass, and was published in the Boston Globe many years ago. The first time I made flan with this recipe, I found it made enough for like 16 cups (ramekins), so I cut the recipe in half.

Ingredients: (These are the ingredient portions I used for 8 cups)
  • 1 1/2 cups sugar for ramekins
  • 6 Eggs
  • 7 oz* condensed milk (*half of a 14 oz can)
  • 1/2 cup sugar for the custard
  • 1 1/2 cups "light" cream
  • 1/4 cup triple sec
  • 1 orange peel
  • 1 cup milk
Step 1. Grease your ramekins.


Step 2. Pour 1 1/2 cups of sugar into a pan over a medium-high heat for about 10 minutes. (The recipe called for 2 cups, but 1 1/2 cups seemed enough for me).


Step 3. Watch the sugar carefully for it to carmelize.


Step 4. Remove from heat and pour some into the bottom of each of the ramekins.


Step 5. Next, beat the eggs, sugar, condensed milk, and triple sec into a mixing bowl.


Step 6. Put the orange peel and milk in a blender. Be sure to share the orange with your wife.


Step 7. Put on your fleece, winter hat, and gloves.


Step 8. Make a mad dash to the grocery store.

(Don't worry, the car was stopped when I took the picture.)

Step 9. Buy a wire-mesh strainer.

(Since I've made this before, I assumed we still had the same wire mesh strainer I used last time we made it. LW thinks she got rid of it because we never used it.)

Step 10. WASH your new strainer before you use it. (Thank you, Sweetie.)

Aside: You may elect to skip steps 7-10 if you already have all the tools you need in the kitchen.

Step 11. Pour the orange peel milk mixture through the strainer into the egg mixture.


Step 12. Pour the mixture into the ramekins.


Like I said, the portions I used filled 8 ramekins pretty nicely.

Step 13. Place the ramekins in a roasting pan, and fill the roasting pan up with HOT water.


Step 14. Place the roasting pan in the oven and bake for 2 1/2 hours or until a knife poked in the center comes away clean.


Step 15. Clean up the kitchen so your wife doesn't kill you. (Especially if she doesn't like flan.)


When they come out of the oven, let them cool on a rack. Put some cellophane on top and refrigerate them until you're ready to serve them.

When ready to serve, take a knife and run it around the edge of the ramekin to separate the flan from the sides of the dish. Then turn the ramekin upside down on the plate you wish to serve it on. You might need to tap it a little to get it to break the suction and come out.

Voila.

So really, it's not all that difficult or complicated. It just takes a little time... and the right tools... and friends who like to eat flan so you aren't left to eat it all yourself.

6 comments:

C said...

Awesome! I'll have to try out that recipe. (Already have the wire mesh strainer, though, so I think I'll skip the 'mad dash to the store' step. :) )

Sagey said...

C, where do you store the mesh strainer? That is the new question in the house, where to put it. :-)

Hilary said...

That looks too yummy.. hard to believe that it's not a popular item.

Step #10 cracked me up. We've had that same exchange about newly-purchased cooking items around here. Sweetie is absolutely right! :)

Jud said...

Ever think about Creme Brule? I would love to see the blog post you come up with after taking a blow torch for a spin around your kitchen!

Loping Squid said...

Hey. I think we were your guinea pigs the first time around. (Host a murder party?) We thought they were good. (BTW, I didn't let photos get taken of the Cottage Pie I made Sunday.)

blunoz said...

LS - YES! You are absolutely right! You and CC were our guinea pigs the first time I made flan. Gosh that seems like forever ago doesn't it? I thought that murder mystery dinner party was such a blast. I was glad we did that.

Jud - YES! I have also made creme brulee. It's actually very similar, only you're putting the layer of sugar on top of the custard and then using the torch to carmelize it. I found it's a lot easier to BURN the carmelized sugar with the torch than it was when coating the bottom of the ramekin in flan.